Recipe by Manami
These are very versatile - this was submitted by Ronna Farley in the "Simple Snacks" category from Rockville, MD at the Bake-Off 42(March 2006)and was the $10,000 winner.
Top Review by Kay D.
I feel so bad- I made these as part of my "Christmas Goodies" list, and I have neglected to review them. Sorry about that. But now that that's out of the way, let's talk about these little cups. It will soon be illegal to eat them, I fear. Previous review definitely hit the nail on the head with "decadent". I made them as directed. They are very sweet and rich, but since there is granola on top, they're good for you, right? Seriously, I will more than likely make these again, but probably only around the holidays, when I don't feel so bad about being a pig.
- 1 (18 ounce) roll pillsbury refrigerated peanut butter cookie dough
- 1 cup hershey's premier white chocolate chips
- 1 1⁄2 cups creamy peanut butter
- 1 cup Hershey's semi-sweet chocolate chips
- 4 Nature Valley Oats and Honey crunchy granola bars, crushed (2 pouches from 8.9 oz box)
Directions See How It's Made
- Preheat oven to 350ºF.
- Grease 24 muffin cups with cooking spray or butter.
- Cut cookie dough into 24 slices.
- Press 1 slice in bottom and up sides of each mini muffin cup, forming 1/4" rim above top of cup(dust fingers with flour if necessary).
- Bake 10-15 mins or until edges are deep golden brown.
- Cool in pans on wire racks 5 minutes.
- With tip of handle of wooden spoons, press dough down in center of each cup to make room for 2 tablespoons filling.
- Meanwhile, in 2qt saucepan, melt white chips and 3/4 cup of peanut butter over low heat, stirring constantly.
- Divide mixture evenly into cookie cups(about 1 tablespoon each).
- Refrigerate 10 minutes.
- In same 2qt saucepan, melt semi-sweet chocolate chips and remaining 3/4 peanut butter over low heat, stirring constantly.
- Divide chocolate evenly on top of peanut butter mixture in each cup(about 1 tablespoon each).
- Sprinkle granola(which you have crushed, while still in bags, with a rolling pin, on top of each cup.
- Refrigerate until set, about 1 hour.
- Remove from muffin cups before serving.